You know those crisp fall mornings when you’re wrapped in your favorite cardigan, sipping a mug of spiced chai, and daydreaming about all things pumpkin? That was me last September, standing in my kitchen at 7 a.m., half-awake but totally craving something cozy. A little voice in my head said, “Pumpkin cake, Lisa—moist layers, cinnamon-sweet frosting…” And just like that, I was whisking away, determined to perfect a pumpkin cake worthy of chilly brunches, after-school snack thievery (yes, really!), and—most importantly—late-night bites when nobody’s watching.

Fast forward a few weeks, and this Pumpkin Cake With Cinnamon Buttercream became my go-to autumn showstopper. It’s got that gentle pumpkin flavor (thanks to real puree), a kick of warming spices, and a dreamy buttercream that leaves you reaching for “just one more slice.” Whether you’re pulling this out for Thanksgiving, a cozy book club, or simply because you’ve earnestly been missing pumpkin in your life, this recipe’s got your back.

Why You’ll Love This Pumpkin Cake

Cozy, moist layers studded with real pumpkin puree—hello, fall nutrition! (It’s sneaky.)
One-bowl batter means less scrubbing and more snacking on raw batter (I won’t judge!).
Cinnamon buttercream that’s velvety, sweet-but-not-too-sweet, and downright dreamy.

Perfect for every autumn occasion: Thanksgiving dessert, school potlucks, football-watch parties.
Pantry-friendly ingredients—no weird stuff you can’t pronounce.
Make-ahead magic: bake now, frost later, and take a victory lap.

Kid-approved (and spouse-approved) treat for sneaky afternoon pick-me-ups.
Pairs beautifully with coffee, chai, hot cider, or a glass of cold milk (go ahead, indulge!).

Ingredient Notes

Before you dig in, here’s the lowdown on what you’ll need. Feel free to riff on these ideas—this cake’s forgiving and loves a little creativity.

Dry Ingredients:

2 cups (250 g) all-purpose flour – I’m partial to King Arthur for its consistency, but use what you have.
2 teaspoons baking powder – make sure it’s fresh so your cake soars instead of flops.
1½ teaspoons ground cinnamon – the star of our buttercream, too!

1 teaspoon ground nutmeg – freshly grated if you can swing it (such a difference!).
½ teaspoon ground ginger – just enough warmth without that bite.
½ teaspoon salt – balances all the sweetness.

Wet Ingredients & Sugars:

1 cup (200 g) granulated sugar – C&H pure cane is my fallback.
½ cup (100 g) packed light brown sugar – for that rich, almost-caramel note.
1 cup (240 g) pumpkin puree – canned is fine (hello, convenience!), or homemade if you’re feeling ambitious.

½ cup whole milk or plain Greek yogurt – yogurt adds extra tenderness (pinky promise!).
½ cup vegetable oil (or melted unsalted butter) – oil keeps it super moist; butter gives a hint of richness.
2 large eggs, room temperature – helps everything emulsify smoothly.

1 teaspoon pure vanilla extract – because vanilla makes everything better.

Cinnamon Buttercream Frosting:

1 cup (2 sticks/226 g) unsalted butter, room temperature – super important for that silky texture.
4 cups (480 g) powdered sugar, sifted – no one likes a grainy mouthfeel.

2 teaspoons ground cinnamon – yes, cinnamon in the frosting, too (double cinnamon joy!).
2 tablespoons heavy cream or milk – gives the frosting that cloud-like fluff.
½ teaspoon fine sea salt – trust me on this: it wakes up the sweetness.

Step-by-Step Directions

Heat the Oven & Prep Pans. Preheat to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or line with parchment circles). This trick helps your layers pop right out—no pan struggles later!
Whisk the Dry Stuff. In a big bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Get rid of lumps so each bite is evenly spiced. Pro tip: give it an extra swirl to aerate—your cake will thank you.
Blend Sugars & Wet. In another bowl (one bowl, if you’re feeling wild—just whisk the dry first, then scoop in the sugars and wet stuff), beat granulated and brown sugar with the oil until they look like wet sand. Then whisk in eggs, one at a time, until smooth. Stir in pumpkin puree and vanilla. Scrape the sides often—no sugar hiding in the corners!

Fold & Combine. Pour half your dry mix into the wet bowl and gently fold with a spatula. When you still see little streaks of flour, pour in the milk, and then add the rest of the flour mix. Remember: overmixing = dense cake. Fold until you just can’t see white bits.
Bake Those Beauties. Divide batter evenly between your pans (a kitchen scale or a quick eyeball works). Bake for 22–25 minutes until a toothpick comes out clean or with a few moist crumbs. If you notice the edges racing ahead of the center, tent a piece of foil gently over the tops after 15 minutes.
Cool Completely. Let cakes sit in their pans for about 10 minutes, then flip onto wire racks. It’s tempting to dive right into frosting while they’re still warm, but trust me—wait until they’re totally room temperature or your buttercream will melt off (disgusting but true!).

Whip That Buttercream. In a stand mixer fitted with a paddle or in a large bowl with a hand mixer, beat butter on medium for 2 minutes until super pale and fluffy. On low, gradually add powdered sugar and cinnamon, alternating with cream. Once it’s combined, crank up to high and whip for another 1–2 minutes until cloud-soft. If it feels too thin, pop it in the fridge for 10–15 minutes and re-whip.
Assemble & Frost. Place your first layer on a cake stand or plate, swipe on about one-quarter of the frosting, then top with layer two. Use a spatula to chase every last bit of buttercream around the sides and top—this cake deserves its cozy coat! Keep it rustic or smooth it out with a warm spatula for a bakery-style finish.

Flavor Variations

Because I know you love options—and I’m obsessed with all the pumpkin-adjacent spins—here are a few twists to consider:

Apple-Pumpkin Shuffle: Fold in ½ cup finely diced apple (peeled) for extra texture and sweetness.
Maple Cinnamon Buttercream: Swap 2 Tbsp of cream for pure maple syrup to dial up the fall vibes.
Pumpkin–Chocolate Chip: Add ½ cup semi-sweet chips to the batter for a sweet melty surprise.

Pecan Topping: After frosting, press chopped toasted pecans around the edges or on top for crunch.
Vegan Version: Use flax eggs (2 Tbsp flax + 6 Tbsp water), coconut oil, dairy-free milk, and vegan butter for frosting.
Gluten-Free Swap: Try a 1:1 gluten-free flour blend (add ¼ tsp xanthan gum if it’s not already in there).

Storage & Reheating Tips

Room Temp: Cover your frosted cake with a cake dome or an overturned mixing bowl for up to 2 days. It stays soft and dreamy.
Fridge: Store in an airtight container for up to 4 days—just let slices come to room temperature before diving in.
Freeze: Wrap whole cake or individual slices tightly in plastic and foil. Freeze up to 1 month. Thaw overnight in the fridge, then bring to room temp or pop slices in the microwave for 10–12 seconds (buttercream stays divine!).

Buttercream Tip: If it gets too firm in the fridge, let it sit 15–20 minutes, then give it a quick re-whip to soften.

Let’s Chat!

Well, friend, that’s my all-time favorite pumpkin cake, straight from my kitchen to yours. I hope it fills your home with cinnamon-spiced hugs and that every slice makes you feel like you’ve got a cozy blanket draped over your shoulders. If you try it, swing back and let me know how it went—bonus points for photos or creative tweaks you dream up. And if you have any questions, pop them in the comments below. Autumn is all about sharing warmth, so let’s bake, chat, and make this season ridiculously delicious, one slice at a time. Happy baking!

Pumpkin Cake With Cinnamon Buttercream

This Pumpkin Cake With Cinnamon Buttercream is a cozy fall dessert that brings moist spiced layers together with a velvety, sweet swirl, making it a dream Thanksgiving recipe.

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Prep Time 20

Cook Time 22

Total Time 1 10

Course Dessert

Cuisine American

Servings slices

Calories 350 kcal

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon

1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt

1 cup granulated sugar
½ cup packed light brown sugar
1 cup pumpkin puree canned or homemade

½ cup whole milk or plain Greek yogurt for extra tenderness
½ cup vegetable oil or melted unsalted butter
2 large eggs room temperature

1 teaspoon pure vanilla extract
1 cup unsalted butter room temperature
4 cups powdered sugar, sifted

2 teaspoons ground cinnamon
2 tablespoons heavy cream or milk
½ teaspoon fine sea salt

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or line with parchment).
In a large bowl, whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, beat granulated and brown sugar with oil until just combined. Whisk in eggs one at a time, then stir in pumpkin puree and vanilla.

Add half the dry mix to the wet, gently fold with a spatula, pour in milk, and finish with the rest of the dry.
Divide batter between pans and bake 22–25 minutes until a toothpick in the center comes out clean or with a few moist crumbs.
Let cakes rest in pans 10 minutes, then invert onto wire racks.

In a stand mixer fitted with the paddle attachment, beat butter until pale. Gradually add powdered sugar, cinnamon, and cream until fluffy.
Place first cake layer on a plate, spread frosting, top with layer two, then frost sides and top.

Notes

Homemade pumpkin puree can be slightly watery—drain excess moisture before measuring. If frosting seems thin, chill it 15 minutes, then re-whip to stiffen.